DON TONY'S FOOD STORE

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED COOKED GROUND BEEF IN HOT HOLDING UNIT @157.4*F, AND DELI HAM IN REACH IN COOLER @ 39.9*F. NO PERSON OR VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE/POSTED AT THIS TIME.SERIOUS CITATION ISSUED 7-38-012a.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING NOT CLEAN REAR SLICER, AND CUTTING BOARD. INSTRUCTED TO CLEAN AND SANITIZED. OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF DELI COOLER, 2 DOOR COOLER FANGUARD COVER, AND PRODUCE COOLER. INSTRUCTED TO CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE BASEMENT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE WALL NEXT TO THE MILK COOLER AND AROUND THE 3 COMP. SINK, NOT CLEAN INSTRUCTED TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO METAL DRAIN BOARD, AND NO GREASE TRAP UNDER 3 COMP. SINK, INSTRUCTED TO PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN THE BASEMENT, INSTRUCTED TO ORGANIZE AND REMOVE ITEMS NOT BEING USED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON OR VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...NACHO CHEESE, DELI MEATS. INSTRUCTED MANAGER TO ENROLL IN SANITATION CLASS AND MAINTAIN CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY (SLICE READY-TO EAT DELI MEATS AND CHEESE. INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REATTACH METAL DRAINBOARD FOR 3-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICER, STORAGE SHLEVES OF INTERIOR OF DELI COOLER NOT CLEAN. CLEAN SAME.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN DESIGNATED AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST STILL ELEVATE STORAGE / POPS OFF FLOORS ON SHELVING OR PALLETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST STILL ELEVATE STORAGE /POPS OFF FLOORS ON SHELVING OR PALLETS IN REAR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.PREMISES REACH IN DISPLAY COOLER MAINTAINING IMPROPER TEMPERATURE OF 60F. OBSERVED ICE ON CONDENSOR. MUST REPAIR. MUST USE ADDITIONAL COOLER THATS 40F TO MAINTAIN POTENTIALLY HAZARDOUS FOODS. CRITICAL CITATION ISSUED. COOLER TAGGED HELD FOR INSPECTION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS IN REACH IN DISPLAY COOLER MAINTAINED AT IMPROPER TEMPERATURES. 3LBS COOKED GROUND BEEF AT 48.7F,BEEF ROAST (2) AT 59.F,60F.,DELI POLISH HAMS (4) AT 45.7F, PREPACKAGE CHORIZO SAUSAGE AT TEMPERATURES OF 54F-57F.APPROX COST $270.00,100.00 LBS. FOOD WAS DENATURED AND DISPOSED OF BY OWNER.MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. CDI/CRITICAL CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF RODENT DROPPINGS/MICE. 5 DROPPINGS ON STORAGE TABLE,20 ON FLOOR AROUND POP STORAGE ,20 ON FLOORS IN BASEMENT WITH DEBRIS AROUND STORAGE AND CLUTTER. MUST CLEAN. RECOMMEND PEST SERVICE. NO PEST CONTROL LOG BOOK, MUST PROVIDE. SERIOUS CITATION ISSUED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN DEBRIS FROM FLOORS UNDER ALL STORAGE UNITS-CHIPS ETC,BASEMENT. MUST ELEVATE STORAGE-POPS IN REAR OFF FLOORS ON PALLET,STORAGE UNITS.ALSO SEAL HOLES IN FLOOR IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS AROUND PIPES ON PREMISES TO PREVENT HIDING PLACES FOR PEST. AND SEAL GAPS ALONG BASEBOARDS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST INSTALL SHIELD ON LIGHTS IN PRODUCE COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED CLUTTER OF UNNECESSARY ARTICLES IN CORNERS OF BASEMENT. MUST ORGANIZE REMAINING ITEMS AND REMOVE ARTICLES NOT USUNG.